Kalonji Soft Cracker

Recipe Credit: Adapted from Adeena Sussman's Sababa: Fresh, Sunny Flavors from My Israeli Kitchen.

This is a wonderful recipe that incorporates kalonji seeds, also known as black seed, onion seed, kalajaji, black cumin...as well as sesame seeds. Both of which have multiple medicinal uses. Revered for use postpartum to strengthen a new mother's system to fight infection and for recovery, as well as a wide range of other uses from hair fortification to neurological disorders and mind rejuvenation. The combination of ingredients are also therapeutic for women's health - hormonal, and beauty.

So tasty, and so much more wholesome than store-bought stale, dry crackers. Enjoy!

Seeded Za'atar Crackers (Za'atar Malatit)

1 1/2 cups besan (chickpea flour)

1/2 cup extra-virgin olive oil

1/3 cup brown, raw sesame seeds

3 tablespoons za'atar

3 tablespoons kalonji (nigella) seeds

2 teaspoons kosher salt

2 teaspoons baking powder

1/4 teaspoon dried red pepper flakes

1. Arrange the oven racks in the top third and lower third of the oven and preheat the oven to 350F.

2. In a large bowl, combine the flour, olive oil, sesame seeds, za'atar, nigella seeds, salt, baking powder, and red pepper flakes and mix well to incorporate. Add 1/2 cup water, mixing until the dough is pliable, a bit spongy even, but no longer sticky (give the dough a minute to absorb the water and oil; it will become less sticky with a vey short rest), adding more flour by the tablespoonful if necessary. Divide the dough into 2 equal pieces.

3. Roll out each piece of dough between 2 large sheets of parchment paper to 1/8 inch thickness. (Note: Instructions are for all-purpose flour. Besan flour absorbs less water and will also be influenced by the freshness of the flour, so add water or more besan flour or water as needed.) While still between the 2 sheets of parchment, transfer the dough to a large, preferably unrimmed baking sheet and peel off the top layer of parchment.

4. Using a pastry wheel, pizza cutter, or sharp chef's knife, cut the dough into 2-inch squares, then cut them on the diagonal into triangles. Repeat the same procedure with the remaining dough.

5. Bake, rotating the baking sheets midway through, until the crackers have separated themselves and are golden and fragrant, 15 to 16 minutes total.

6. Remove the crackers from the oven and cool completely on the baking sheets (if any have stuck together, gently separate them with your hands once they're cool enough to touch). The crackers will keep stored in an airtight container at room temperature for up to 1 week, or can be frozen for up to 6 months.